Japanese Cotton Cheesecake | Episode 1157

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  1. I have done many of the recipes that Laura has shared, but this is one of my favorites! The texture and the flavor of this Japanese cotton cheesecake are just gorgeous! Thank you Laura! 👋🏼😁👍🏼

  2. Hi Laura. If you don't want your recipe to get a strong egg yolk taste, you can avoid this by sifting the egg yolks to remove their skin. Here in Brazil we use this method to produce quindim. It's delicious and should definitely try.

  3. We just made this with Pyure sugar sub and swapped the cornstarch for tapioca starch and it's delicious topped with homemade whipped cream and fresh strawberries. Will make this again, thanks!

  4. Anyone knows why my batter doesn’t have a smooth look, instead its very bubbly (lots and lots of tiny bubbles)? And when its finished, there is an thin egg layer at the bottom… please share your thoughts

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